These refreshing Vegan Cucumber Noodle-Mango Summer Rolls With Almond-Coconut Dip swap traditional rice noodles with crisp cucumber noodles for a lighter, low-carb spin on the original.
Fresh, crisp, and packed with vibrant flavors, summer rolls are the perfect light meal or snack for warm weather. Traditionally made with rice noodles, fresh herbs, and vegetables wrapped in delicate rice paper, these Vietnamese-inspired rolls are a staple in Southeast Asian cuisine.
But what if we gave this classic a fresh twist? Enter vegan cucumber-noodle mango summer rolls—a lighter, low-carb version that swaps rice noodles for crisp, spiralized cucumber. This simple substitution keeps all the freshness and crunch while making the rolls even more hydrating and refreshing. Paired with the natural sweetness of mango and a creamy almond butter coconut dipping sauce, these summer rolls are a perfect balance of savory, sweet, and tangy.
Ready to give these a try? Grab your ingredients, roll up your sleeves, and let’s roll!
Are These Vegan Cucumber Noodle-Mango Summer Rolls With Almond-Coconut Dip Healthy?
Yes, they are! These summer rolls are made with fresh, whole-food ingredients that are both nutritious and delicious. Using cucumber noodles instead of rice noodles keeps them low in calories and carbs, while mango and carrots add natural sweetness, fiber, and vitamins. The almond butter-coconut dip provides some healthy fats as well. Plus, they’re completely plant-based!
Why Spiralizing Is A Game Changer
Spiralizing vegetables is one of the easiest ways to transform everyday produce into fun, noodle-like strands that add a unique texture to dishes. Unlike rice noodles, which are starchy and chewy, cucumber noodles bring a crisp, light quality to summer rolls, making them feel even more cooling and hydrating.
To make cucumber noodles, you’ll need a spiralizer—a handy kitchen tool that turns vegetables into long, thin strands. If you don’t have one, a julienne peeler or even a sharp knife can work in a pinch. When preparing cucumber noodles, it’s best to pat them dry with a paper towel after spiralizing to remove excess moisture. This step helps prevent sogginess and ensures your summer rolls hold their shape.
How Do I Store Leftovers?
These summer rolls are best eaten right away, but if you have any leftovers, cover them with a damp paper towel, then wrap tightly in plastic wrap and refrigerate for 1 day.
You can store the dipping sauce in an airtight container or jar in the refrigerator for up to 1 week. Before serving, let it sit at room temperature for a few minutes or gently warm it up by stirring in a small saucepan or microwaving in short bursts (5–10 seconds at a time), stirring in between.
Serving Suggestions
Serve your summer rolls alongside Vietnamese Grilled Chicken or Vietnamese Grilled Pork for a delicious combo of smoky, charred flavors and fresh, crisp textures. If you’re in the mood for something warm and comforting, enjoy them as a starter before a bowl of Bún Bò Huế (Spicy Vietnamese Beef Noodle Soup), Bò Kho (Vietnamese Beef Stew), or Vietnamese Bánh Canh (Thick Noodles Soup). A classic Banh Mi Sandwich also makes a great pairing, balancing out the crisp freshness of the summer rolls with its rich, savory fillings.
Ingredients
For The Dipping Sauce:
- 2 1/2 tablespoons coconut oil melted
- 1/4 cup creamy almond butter
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon light agave syrup
- 3/4 teaspoon fresh ginger minced
- 1 teaspoon rice vinegar
- Salt to taste
For The Rolls:
- 1 medium cucumber
- 2 tablespoons fresh lime juice (about 1 large lime)
- 2 teaspoons light agave syrup
- Salt
- 2 cups carrots grated, about 2 large, or 3 medium, carrots
- 1 1/2 tablespoons serrano pepper minced (including the seeds) about 1 large pepper
- 8 rice paper wraps plus more case any tear
- 1 head Boston lettuce
- 1 large mango sliced into thin strips
- 1/3 cup green onion sliced
- 1/2 cup cilantro roughly chopped
- 35-40 leaves fresh mint
- 16-20 leaves leaves Thai basil
Instructions
Make the dipping sauce:
- Place the melted coconut oil in a medium bowl. Whisk the almond butter (do not melt the almond butter!), lime juice, agave, ginger, and rice vinegar into the melted coconut oil until smooth and creamy. Season with salt and set aside.
- Using the 3mm-blade on your spiralizer, spiralize the cucumber into thin noodles. Place into a bowl and set aside.
- In a second medium bowl, whisk together the lime juice, agave, and a pinch of salt. Add the grated carrots and serrano pepper (including the seeds) and stir until evenly coated in the lime juice mixture.
- NOTE: Before beginning to roll, make sure you have all your veggies prepped and ready to layer, as you have to work quickly.
Make the rolls:
- Fill a shallow plate, that has sides, with warm water and spread a damp tea towel onto your workspace.
- Submerge one rice paper round into the water and hold it down until soft and pliable, about 30-45 seconds. Gently lay it flat onto your tea towel.
- Place one lettuce leaf in the center of the round, leaving a good inch of space around the edges, so you can roll the wrapper later.
- Lay a line of mango slices on top of the lettuce, followed by a scoop of the carrot/pepper mixture. Make sure to stir the carrot/pepper mixture around every so often, so all the lime doesn’t sink to the bottom.
- Top the carrot mixture with 1/8 of the green onion, followed by the cilantro. Cover the top of the pile with fresh mint leaves (about 4-5 leaves, depending on how big they are), and then cover the mint with the Thai basil leaves (about 2-3, depending on their size).
- Finish by placing a pile of the cucumber noodles on top and lightly pressing down.
- Roll the wraps by folding the bottom of the wrapper over the filling. Then, hold the whole thing firmly in place and fold in the sides. Then, hold all the folds in place and roll the whole thing horizontally, from bottom to top.
- Repeat until all 8 rolls are done.
- Serve with dipping sauce and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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